Black Bean and Corn Quesadillas

"My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!"

Directions

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Most Helpful Positive Review

Dec 27, 2006

These are great! I left out the red pepper flakes because I didn't have any, but added some Frank's Chile and Lime sauce. I also used burrito sized tortillas and baked them in the oven instaead of in a skillet. I sprayed a pan with Pam, put the filling and cheese on half a tortilla & folded it in half (this recipe made 4 for me), sprayed the tops with Pam and baked at 350 for 10 minutes then broiled the tops until browned. Cooking in the oven helps when you want to have them all done at once instead of one at a tme. I served with homemade guacamole, sour cream and salsa.

Most Helpful Critical Review

This was SO yummy. Messy but yummy.
Only thing I omitted was the red pepper flake. I knew the jarred salsa I had on hand would be hot enough without adding
the flake. This scaled down well for me,
making two small-ish quesadillas. Very filling.

Every Wednesday night, my roommate, his girlfriend, and myself take turns cooking dinner before our favorite TV Show LOST! My roommate's girlfriend is the only vegetarian, so cooking vegetarian meals has been something new for my roommate and I.
Well, let me tell you, this recipe was a big hit! The quesadillas turned out crisp and delicious! Pretty much followed the recipe to T except I substituted a mexican cheese blend for the montery jack. Garnished with sour cream, salsa, Chalulu hot sauce, and the green tabasco. Fantastic! Will definately make them again!

I thought this was really yummy. I read the reviews and left the brown sugar in the recipe, maybe used a tad less than 1 Tbs. I thought it added a nice touch. I added cumin. Instead of using salsa, I used fresh chopped tomatoes that I put on top of the warm mixture in the quesadillas along with some chopped green onions. I will definately be making this again. Its a great meatless dish, but I may try it with chicken some time down the road.

Loved these! I am not a vegeterian but am trying to not eat meat one day a week. I added chopped jalapenos and a little lime juice and left out the red pepper flakes. I also just used cooking spray instead of the oil. I took the suggestion of baking in the oven for 10 min at 350 and then broiling at the end and that worked well if making multiple quesadillas at one time. Stove top works fine if you are just making one.

You truly don't miss the meat in this recipe. I was somewhat skeptical at first.
For the onion I used a red onion and used only a third of it. I used half cheddar and half monterey jack cheese. Next time I'm only going to use about 1/2 T of brown sugar. Per other reviews I baked them in the oven for 10 minutes @ 350 and then broiled them for about a minute to brown the tops. Great Recipe! My husband loved them.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.